Mexican stuffed mushrooms
Yield: 6 Servings
Ingredients:
- 12 lg Mushrooms
- 2 1/2" diameter
- 1/3 c Thinly sliced green onions
- 1 Garlic clove minced/pressed
- 3/4 ts Ground cumin
- 3/4 ts Chili powder
- 1 cn Tomato sauce
- 1 cn Diced green chilies
- 1/4 lb Jalapeno jack cheese -shredded
- 2 c Unseasoned stuffing mix
- 2 ts Salad oil
Instructions:
Twist mushroom stems free trim off dried ends and finely chop stems. In a 10-12" frying pan over medium heat combine stems onions garlic cumin chili powder and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water scrape browned bits free and repeat step. Add tomato sauce chilies and 1/2 the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven until cheese is lightly browned 15-20 minutes. Per serving: 199 calories; 9.6 grams protein; 8.7 grams fat; (3.6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. ~Kathy Addison Albuquerque New Mexico.
